Roasted Norwegian salmon with polenta

Roasted Norwegian salmon with polenta

Difficulty Easy
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  • Position the rack in the centre of the oven and heat the oven to 400°F.

  • Heat a saucepan over a medium heat.

  • Add the coriander seeds and stir until fragrant, about 30 seconds. Add 3 cups of water, the lemon zest, and 1 tsp. of salt; turn the heat up to medium high.

  • Whisk in the polenta and cook, stirring often, until thick and creamy, about 20 minutes. (If the polenta gets too thick, loosen with a little hot water.)

  • Meanwhile, melt the butter in a small saucepan. Season the Norwegian salmon lightly with salt and pepper and arrange in a 9x13inch baking dish with space between each piece.

  • Remove the butter from the heat, stir in the harissa and lemon juice, and pour it over the fish.

  • Bake, basting every 5 minutes or so, until cooked through (the fish will flake easily), about 15 minutes.

  • If necessary, cover with foil to keep warm.

  • Divide the polenta among 4 shallow bowls or plates. Top with the Norwegian salmon and spoon the butter over the top.

  • Top with the parsley and serve with the lemon wedges.